Open Kettle Canning Salsa

Boil water and blanch tomatoes to peal skin off.

Open kettle canning salsa. But the disadvantages to open kettle canning seem to outweigh the one advantage. Poor boiling hot. Ladle hot salsa into hot sterilized pint canning. Pick desired amount of fresh tomatoes.

Place tomatoes in a large colander. Open kettle canning involves heating the food to boiling pouring it into the jars applying lids and allowing the heat of the jar to cause the lid to seal. As altitude increases water boils at a lower. Wipe any salsa from the jars exteriors.

Open a jar any time and enjoy with tortilla chips or with your favorite mexican inspired meals. Place drained tomatoes in a 7 to 8 quart non reactive heavy pot. Heating food in a kettle this way is quicker and more even than heating food in a jar. Place the lids on the canning jars and secure with the screw band.

Botulism is a potentially fatal food poisoning. The oldest canning method is the open kettle method heating food in an open kettle and pouring the boiling food into sterilized jars and then sealing the jars. Seed core and coarsely chop tomatoes you should have about 15 cups. Many years ago it was commonly used for pickles jams and jellies and sometimes used for tomatoes and applesauce.

Fill the stockpot half full of water. This tomato salsa canning recipe is packed with tomatoes peppers onions and just enough spicy tingle to tickle your taste buds. Place a 12 inch by 17 inch wire cooling rack in the bottom of a 32 qt. The open kettle method where food is cooked and packed into hot jars without further processing is unsafe because undesirable microorganisms could grow and lower the acidity enough to allow production of botulism toxin.

Many years ago it was commonly used for pickles jams and jellies and sometimes used for tomatoes and applesauce. Place skinned tomatoes in a large pot and cook until boiling. Wash desired sized jars and rinse well. Fill the canning jars with the salsa leaving 1 2 inch of head space.